Sour Cream Fudge

Afternoon Tea with fudge
Karen Anderson Photography / Getty Images
  • Total: 2 hrs 10 mins
  • Prep: 35 mins
  • Cook: 95 mins
  • Yield: 36 servings

Add candied cherries to this fudge for a festive look, or leave the fudge plain. 


  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 cup chopped candied cherries, red and/or green, optional
  • 1/2 cup chopped walnuts

Steps to Make It

  1. Gather the ingredients.

  2. Butter the sides of a heavy medium (2-quart) saucepan.

  3. Add sugar, sour cream, corn syrup and salt in a saucepan. Cook over low heat, constantly stirring until sugar is dissolved.

  4. Turn heat up to medium and cook until mixture boils. Continue cooking, occasionally stirring, to about 239 F on a candy thermometer, or softball* stage.

  5. Remove from heat.

  6. Add butter and vanilla; cool to lukewarm or about 110 F, then beat vigorously until the fudge is creamy and no longer glossy. Stir in cherries and walnuts.

  7. Pour fudge mixture into a buttered 8-inch square pan. Let harden then cut into squares.

*To Test for Soft Ball Stage: A small amount of syrup dropped into chilled water forms a ball but flattens when picked up with fingers (234 F to 240 F).

You Might Also Like

See Also